To fry one 13+/- lb turkey:
2.5 gallons of water
1 cup of kosher salt
about half a medium head of garlic, chopped
Brine turkey for at least 12 hours.
About an hour ahead, make the Marinade :
1/2 bottle hefewiesen
2 sticks butter
the other half-hear of garlic, minced or ground
kosher salt and pepper to taste
bring to a light boil, then allow to cool to about room temperature.
Before heating the Oil, drain the turkey, and let rest for about 15 mins.
When the oil is at about 250 degrees, inject the marinade into the turkey, following the usual directions. watch out for garlic bits. Rub the remaining marinade on the outside of the turkey with kosher salt and ground pepper.
Fry according to the manufacturer’s directions.
Carve, and be fat & happy.